Potato and Leek Soup

I spent another enjoyable 80 minutes in the dentist's chair yesterday then made a stop at the grocery store in the same mall. I've been doing this as a way of treating myself. This time I picked up some nice leeks. Potato and leek soup came to mind as a comforting meal.

Potato and Leek Soup

Once home, I checked Jean Paré's Leek and Potato Soup in Company's Coming, Soups & Sandwiches, Pp. 23. Her recipe called for chicken stock and I knew I was out of that but had home canned turkey stock. Her recipe also called for light cream but I thought 1/2 and 1/2 would work fine. Chives or parsley were used as a garnish in her recipe so I changed that. Finally her soup was smooth and no bacon which I though would add nice flavour. I started by using her recipe as a guide but that quickly fell by the wayside as my creativity took over. Each step of the way, I jotted what I did in my cooking journal so I can repeat the recipe again.

I used Eco-Spuds™ Adora potatoes. These are quickly becoming my favourite potato to use because of their texture and flavour. They are grown much the same way I grow my own produce without the use of non-organic fertilizers or pesticides. The soup was nice and creamy accented with potato pieces and bacon. My husband declared the soup delicious!

Potato and Leek Soup
recipe by: Garden Gnome

2 qt homemade turkey stock
1 leek, chopped, white and light green portion only
1 medium onion
6 medium Adora potatoes, peeled and cut into chunks
1 bay leaf
white pepper to taste
sea salt to taste

4 small potatoes, peeled, diced and steamed
1/4 - 1/2 lb bacon, cut to form small pieces, fried and drained
2 tbsp chives, chopped
1 c 1/2 & 1/2 cream

This is a two part recipe. Prepare the small potatoes then steam. At the same time prepare the bacon by cutting across the strips to form small pieces. Use one full pound of bacon the remaining can be froze or refrigerated for bacon bits on salad. Set these ingredients aside to be used later.

Prepare the medium size potatoes, leek and onion then put into a large saucepan. Add the turkey stock, salt and pepper to the vegetables. Bring to a boil. Reduce heat and let simmer until the potatoes are cooked. Remove from heat. Using a stick blender, blend these ingredients until creamy smooth. Return to heat on low setting. Add the prepared potato pieces, bacon and chives. Slowly pour in the cream while stirring. Continue heating until soup is desired serving temperature, stirring to prevent the soup from burning.